FISH TACOS WITH CORN SALSA
Provided by Robert Irvine : Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the corn salsa: In a bowl, blend the tomatoes, corn, green onions, yellow onions, cilantro, vinegar, juice, jalapenos and salt and pepper to taste, mixing well. Refrigerate for 30 minutes to 1 hour.
- For the tacos: Preheat a grill to 350 degrees F. Sprinkle the fish with salt and pepper and grill for 3 to 4 minutes. Flip the fish over and grill for 3 to 4 minutes. Remove the fish from the grill and keep warm.
- Grill the tortillas on each side for 1 minute. Be careful not to scorch the tortillas. Divide the lettuce evenly on each tortilla. Top each tortilla with the fish, squeeze of lemon juice and 1 to 2 tablespoons of the corn salsa and serve.
BAKED COD FISH TACOS
A personal spin on baked cod fish tacos. When beef or chicken gets tiresome, do something fishy! Omitted cilantro due to personal tastes, but feel free to add if desired.
Provided by Adam Bassett
Categories World Cuisine Recipes Latin American Mexican Main Dishes Tacos Fish
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Place cod fillets in a casserole dish and drizzle with olive oil and 1 tablespoon lime juice. Season with cumin, coriander, smoked paprika, cayenne, 1/2 teaspoon salt, and black pepper.
- Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Remove from the oven and break apart the fish in the baking dish with 2 forks.
- Meanwhile, combine sour cream, garlic, lime zest, 1/4 teaspoon lime juice, and a pinch of salt for crema in a bowl. Combine cabbage, 1/4 teaspoon lime juice, and vinegar for cabbage slaw in another bowl.
- Warm tortillas in the microwave on default mode with a dampened paper towel draped over, 30 to 45 seconds.
- Assemble tacos by layering each tortilla with cod, cabbage slaw, crema, and tomato. Serve hot.
Nutrition Facts : Calories 313.4 calories, Carbohydrate 36.2 g, Cholesterol 36.2 mg, Fat 10.4 g, Fiber 4.4 g, Protein 20 g, SaturatedFat 3.7 g, Sodium 531.2 mg, Sugar 4.5 g
FIERY FISH TACOS WITH CRUNCHY CORN SALSA
Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your guests will swim back for seconds!
Provided by LouiseCol
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat grill for high heat.
- In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
- In a small bowl, combine cayenne pepper, ground black pepper, and salt.
- Brush each fillet with olive oil, and sprinkle with spices to taste.
- Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 40.3 g, Cholesterol 43.2 mg, Fat 9.6 g, Fiber 7.5 g, Protein 28.7 g, SaturatedFat 2 g, Sodium 2415.7 mg, Sugar 4.1 g
CRISPY CORN AND BEER-BATTERED FISH TACOS
Make these tacos the center of your Cinco de Mayo party this year and serve with our Kiwi and Tomatillo Pico de Gallo, Mexican-Style Pickled Vegetables, and Carrot Habanero Hot Sauce.
Provided by Rick M.
Categories Mexican
Time 1h4m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Special Equipment: A deep-fry thermometer.
- Lightly season cod with salt and black pepper. Transfer to a wire rack set inside a rimmed baking sheet. Chill, uncovered, at least 1 hour or up to overnight (this air-dries the surface so the batter will adhere better to the fish).
- Whisk flour, cornmeal, seasoned salt, paprika, baking powder, baking soda, in a medium bowl. Add beer, club soda and vinegar and whisk just until combined and no lumps remain.
- Fit a large heavy pot with thermometer; pour in oil to a depth of 3". Heat over medium-high until thermometer registers 375°. Working in batches, dip fish into batter, allowing excess batter to drip back into bowl. Lower carefully into oil and fry until light golden brown and just cooked through, 3-4 minutes. Transfer to paper towels to drain.
- Serve fried fish with tortillas, pico de gallo, hot sauce, pickled vegetables, limes, avocado, cilantro, and cabbage.
SHEET-PAN CRISPY FISH TACOS WITH CHILI-ROASTED CORN
Skip the mess of deep frying. Pumpkin seed- and panko-crusted fish stays extra crispy when baked on a cooling rack set over a baking sheet, which allows air to circulate around the pieces.
Provided by Rhoda Boone
Categories Fish Kid-Friendly Dinner Spring Summer Healthy Tortillas Seed Pescatarian Dairy Free Sheet-Pan Dinner Sheet Pan Small Plates
Yield 4 servings
Number Of Ingredients 14
Steps:
- Arrange racks in upper and lower thirds of oven and preheat to 350°F. Pulse pumpkin seeds in a food processor until finely chopped. Transfer to rimmed baking sheet and toss with panko. Toast until lightly browned, 10-12 minutes. Transfer to a large plate and stir in 3/4 tsp. salt and 1/4 tsp. pepper; wipe off sheet.
- Meanwhile, cut each fillet in half lengthwise. Slice each piece on a diagonal into 3/4" strips. Whisk eggs, 1/4 cup mayonnaise, 1 1/2 tsp. chili powder, 3/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl. Set wire rack into rimmed baking sheet. Spray with cooking spray.
- Dredge each piece of fish in mayonnaise mixture, then roll in pumpkin-panko mixture, pressing to adhere. Arrange in a single layer on prepared rack. Spread corn with remaining 1/4 cup mayonnaise. Sprinkle with remaining 1 1/2 tsp. chili powder, 3/4 tsp. salt, and 1/4 tsp. pepper and arrange on second baking sheet. Place baking sheet with fish on upper rack of oven and corn on lower rack. Bake fish until opaque and flesh flakes apart when pierced with a paring knife, 18-22 minutes, and bake corn, turning once halfway through, until tender, about 20 minutes.
- Meanwhile, working one at a time, warm tortillas with tongs directly over a gas burner, turning them often, until lightly charred and puffed in spots, about 1 minute per side. (If you don't have a gas stove, wrap tortillas in foil and heat in a 350°F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm.) Transfer to a plate and cover with a kitchen towel to keep warm.
- Divide fish among tortillas and top with cabbage, avocado, cilantro, jalapeños, and hot sauce. Serve with corn and lime wedges alongside.
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